203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Leftover soup stored in large cooking pot in walkin cooler.
Leftover miso soup and curry sauce retained for later use.
Corrective Action(s): Food products discarded.
Cooling procedures are restricted to prescribed food items in Food Safety Plan. Other leftover food products are to be discarded at end of day closing.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sushi station - both top display sushi prep coolers 6 C stocked with food product. Right cooler missing 1 sliding door.
Corrective Action(s): To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Staff are to turn top prep coolers on and verify they are operating at 4 C before stocking with food product.
All cooler sliding doors are to be installed and done so to allow them to slide freely to access all food products.
Violation Score: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Tempura sauce in food warmer 45 C
Cooked rice in rice warmer 45 C, rice warmer not plugged into electrical outlet.
Corrective Action(s): Food items discarded.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Food warmer devices are to be turned on and operating at 60 C before placing food into warmer.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Several soup ladels stored with visible food debris.
Sushi station - knife on magnetic strip with visible food debris.
Servery hallway - 4 soiled wiping rags in use without any detectable sanitizer residual and no sanitizer reservoir prepared.
Noodle station - 1 soiled wiping rag in use without any detectable sanitizer residual and no sanitizer reservoir prepared.
Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Dishwasher staff are to visually check food utensils and dishware are free of food debris after unloading a dishwashing cycle.
All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
Violation Score: 5
|